Our first foray into miso paste as an ingredient was almost a year ago, when we mixed some into a peanut butter-based sauce for salmon. Its nutty and slightly sweet aftertaste was a great flavor boost to the salmon dish. As a result of that success, I have actively searched for more recipes that include the fermented soybean paste.
Carrots are a versatile Fall vegetable that I often ate growing up. My mom combined cooked carrots with a glaze of butter and brown sugar, ensuring her three vegetable-averse girls would eat them. And we gladly did! As a young adult, I lost my aversion to (most) vegetables and currently enjoy a healthy variety of them on a daily basis. Carrots are still a vegetable we often have on hand. The earthy flavor and crunchy exterior of raw carrots are perfect for a quick snack or in salads. Roasted carrots offer the sweet flavor of caramelization with a tender texture.
Today’s recipe combines roasted carrots with a miso infused marinade and glaze. Honey helps caramelize the roasted carrots and balances the flavor of the miso. A bit of acidity from rice vinegar boosts the umami component of the miso. The addition of green onions and sesame seeds wonderfully completes this carrot side dish.
Miso Butter Glazed Carrots
Miso Butter Glazed Carrots (adapted from thekitchn.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Cook Time: 35 minutes, Makes: 4 – 6 servings
Ingredients:
- 2 pounds carrots
- 1 medium scallion
- 4 tablespoons unsalted butter, divided
- 2 tablespoons white miso paste, divided
- 2 tablespoons honey, divided
- 1 tablespoon rice vinegar
- 3 tablespoons water
- 1 clove garlic
- toasted white sesame seeds, for garnish
Directions:
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Peel and trim the carrots. Carrots more than 1-inch thick, should be cut in half lengthwise. Thinner carrots can be left whole. Cut the carrots crosswise on a slight diagonal into 2-inch-long pieces and place them on the baking sheet. Thinly slice 1 medium scallion to be reserved for garnish.
Cut the carrots on the diagonal into 2″ pieces.
Place 3 tablespoons of the unsalted butter, 1 tablespoon of the white miso paste, 1 tablespoon of the honey, and the rice vinegar in a small saucepan. Cook over medium-low heat, whisking constantly, until the butter is melted, and the mixture is combined and slightly sticky, about 2 minutes. (Set the unwashed pan aside to use for the miso and honey glaze.)
Combine some of the butter, miso paste, and honey with the rice vinegar for the miso butter.
Drizzle the miso butter over the carrots and toss them to coat. Arrange the carrots into a single layer, cut side down.
Toss the carrots with the miso butter to coat them.
Roast the carrots for 15 minutes. Flip the carrots and continue roasting until they are tender, and the edges are charred and crispy, about 15 minutes more.
Roast the carrots.
Meanwhile, place the remaining 1 tablespoon white miso paste, 1 tablespoon honey, and 3 tablespoons water in the reserved saucepan over medium-low heat. Finely grate 1 peeled garlic clove directly into the saucepan. Whisk the mixture is combined and starting to bubble. Turn off the heat. Add the remaining tablespoon of butter and whisk until it is melted, and the glaze is slightly thickened.
Make a glaze with the remaining miso paste, honey, and water.
When the carrots are ready, transfer them to a serving bowl. Drizzle the miso-butter glaze over the carrots.
Drizzle the glaze over the roasted carrots.
Garnish them with the reserved scallions and toasted sesame seeds.
Garnish with sliced scallions and toasted sesame seeds.
Serve warm. Leftovers can be refrigerated in an airtight container for up to 5 days and rewarmed in a preheated oven at 350°F for a few minutes.
Serve warm.
Miso makes roasted Fall veggies even better! ~Linda
Miso Butter Glazed Carrots (adapted from thekitchn.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Cook Time: 35 minutes, Makes: 4 – 6 servings
Ingredients:
- 2 pounds carrots
- 1 medium scallion
- 4 tablespoons unsalted butter, divided
- 2 tablespoons white miso paste, divided
- 2 tablespoons honey, divided
- 1 tablespoon rice vinegar
- 3 tablespoons water
- 1 clove garlic
- toasted white sesame seeds, for garnish
Directions:
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Peel and trim the carrots. Carrots more than 1-inch thick, should be cut in half lengthwise. Thinner carrots can be left whole. Cut the carrots crosswise on a slight diagonal into 2-inch-long pieces and place on the baking sheet. Thinly slice 1 medium scallion to be reserved for garnish.
Place 3 tablespoons of the unsalted butter, 1 tablespoon of the white miso paste, 1 tablespoon of the honey, and the rice vinegar in a small saucepan. Cook over medium-low heat, whisking constantly, until the butter is melted, and the mixture is combined and slightly sticky, about 2 minutes. (Set the unwashed pan aside to use for the miso and honey glaze.)
Drizzle the miso butter over the carrots and toss them to coat. Arrange the carrots into a single layer, cut side down.
Roast the carrots for 15 minutes. Flip the carrots and continue roasting until they are tender, and the edges are charred and crispy, about 15 minutes more.
Meanwhile, place the remaining 1 tablespoon white miso paste, 1 tablespoon honey, and 3 tablespoons water in the reserved saucepan over medium-low heat. Finely grate 1 peeled garlic clove directly into the saucepan. Whisk until the mixture is combined and starting to bubble.
Turn off the heat. Add the remaining tablespoon of butter and whisk until it is melted, and the glaze is slightly thickened.
When the carrots are ready, transfer them to a serving bowl. Drizzle the miso-butter glaze over the carrots. Garnish them with the reserved scallions and toasted sesame seeds. Serve warm.
Leftovers can be refrigerated in an airtight container for up to 5 days and rewarmed in a preheated oven at 350°F for a few minutes.